Whole milk ricotta cheese, imported pecorino romano cheese, and chopped parsley, combined with fresh whole eggs . . . filled to capacity and sealed in a durum wheat pasta, our Large Round Cheese Ravioli truly exemplify the quality and simplicity of Talluto’s pasta.
Sausage and Escarole
Place ravioli in boiling salted water (approximately 3 to 4 quarts of water per dozen ravioli) and stir. When ravioli begin rising to the surface, lower boiling water to a simmer and cook for 8 to 10 minutes. Drain carefully and serve with your favorite sauce or recipe.